We finished up a recent dinner party with this wonderful dessert.
I thought it was something a little different and thankfully we have tolerant friends, who don't mind trying new things.
The mascarpone kept it from being too sweet and the cooked grapes on top were a perfect touch.
UPSIDE DOWN GRAPE AND MASCARPONE CHEESECAKE
3 1/4 cups of red seedless grapes, divided
2 tablespoons frozen grape juice concentrate (with Concorde grapes), thawed
1 cup of sugar, divided
2 teaspoons cornstarch
1 1/2 teaspoons raspberry vinegar
1 1/2 8 ounce packages of cream cheese, room temperature
1 1/2 tablespoons all purpose flour
1 8 ounce container of mascarpone cheese
3 large eggs
Heat oven to 350F.
Spray a 9 inch cake pan with nonstick spray.
Puree one cup of grapes and grape juice concentrate in a blender until as smooth as possible. Pour puree into medium saucepan. Add 1/4 cup of sugar and cornstarch, stir to dissolve cornstarch. Add remaining 2 1/4 cups of grapes. Stir over medium heat until mixture boils and thickens, 2 to 3 minutes (grapes will remain whole). Mix in vinegar. Pour into prepared cake pan. Spread grapes in a single layer, cool.
Beat cream cheese, flour and 3/4 cup sugar in large bowl, until smooth. Beat in mascarpone, then eggs, 1 at a time. Spoon batter over grape mixture.
Bake cake until just set in center, about 45 minutes. Place cake directly into refrigerator, chill uncovered until cold, at least 4 hours and up to 1 day.
Cut around cake. Place plate over pan, hold plate and pan together and invert. Lift off pan and cut cake into wedges.
Recipe adapted from Bon Appetit, October 2008